‘Twas three days after Turkey Day, and all through the fridge
Not a leftover to be seen, not even a smidge
But wait! What is this? All wrapped up in foil?
A big ol’ heap of turkey bones for me to boil!
Chopped up some veggies (this couldn’t be easier)
Two hours later, as if in a dream
My kitchen was filled with the most alluring steam
With a bowl in my hand, I’m happy to say
I will be putting off that grocery trip for at least one more day.
For the Stock:
- turkey carcass from turkey (mine was from a 12 pound turkey… reserve any meat still clinging to bones for soup at the end)
- 2 carrots, chopped into 2 inch pieces
- 2 celery stalks, chopped into 2 inch pieces
- one large onion, quartered with skin left on
- large handful of parsley
- dash of pepper
- Add everything to a large stock pot. Fill the pot with water to where the water is covering everything by at least one inch. Bring to a boil, and then reduce to a simmer for two to two 1/2 hours. Skim the fat off the top of the stock every half hour if desired. I did not, but mine turned out a little bit cloudy because of it. Still tastes amazing.
- Strain the stock and discard the bones and veggies. You may also strip more meat off the bones at this time if you’d like to add it to your soup: I did not. I think it gets too soft after boiling for two hours.
For the Soup:
- turkey stock
- leftover turkey meat, shredded
- 1 large carrot, cut into coins
- 1 bunch of dino kale, cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup dry macaroni, or other small-noodle pasta
- 1/2 cup + 2 T leftover turkey gravy, if you have it
- dash salt
- Boil your noodles per package directions. Drain and set aside.
- Put the carrots and kale into a sautee pan, and add a 1/4 cup of water (if using gravy, mix 2T of water with 2T gravy instead). Mix the veggies around in the pan, making sure they are all uniformly wet.
- Turn the heat to medium-high and steam until the carrots are fork-tender. Add a dash of salt to taste.
- Add your turkey meat, steamed veggies, frozen peas, cooked macaroni, and gravy to a 2.5 quart pot. (If you have a LOT of turkey meat leftover, ie more than what was left on the bones, feel free to use a larger pot and make more soup.) Add hot stock to the pot until the soup is at a consistency you like. I like my soup to have more “stuff” and less liquid, so I just covered the top of my “stuff” by an inch.
- Freeze the extra stock and reserve for another pot of soup… or whatever.
I hope you enjoy your turkey soup as much as I did! The beauty of soup is that you can play around with the additions, the amount of liquid, and the seasonings. I love mine exactly as I wrote it down, but I encourage you to make yours your perfect bowl of fall comfort.
Bon appetit, mes amis!